Sourdough Lime Drizzle Cake

If you are a fan of a lemon drizzle cake, try our double twist on the British family favourite – a Sourdough Lime Drizzle Cake! A brilliantly zingy cake that makes great use of sourdough discard.

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A traditional Lemon Drizzle cake was the first cake Seb made for me for my 22nd birthday, so it will always have a special place in my heart. Today we’ve made a Lime Drizzle, but this recipe works perfectly well using lemons instead of limes too.

To be brutally honest, using sourdough discard in this lime drizzle cake, doesn’t necessarily add anything to the flavour or the texture. It’s not surprising that the sourdough tang is overpowered by the lime tang. And since we are using discard, the rise of the cake doesn’t depend on it (we used baking powder for that).

However, if you bake with a sourdough starter, you will know why we added sourdough to this Lime Drizzle Cake. We hate waste, and finding ways to use that sourdough discard that otherwise would go to the bin, is vital for us. We make sourdough discard crackers, sweet and savoury scones and now, we introduce to you a wonderful Sourdough Lime Drizzle that works brilliantly with a bit of that discard added to it!

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How to Make our Zingy Sourdough Lime Drizzle Cake?

Preheat the oven to 180°C Fan. Lightly brush a 1.8l (2lbs) loaf tin with vegetable oil.

In a large mixing bowl, combine the vegetable oil, eggs and sugar and whisk until combined and sugar dissolves. In a separate bowl, mix sourdough starter discard and milk. Then add the mixture to the eggs alongside the zest of one lime and stir to combine.

In a separate bowl, mix the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients, taking care not to overmix. Pour the cake batter into the prepared tin.

Bake for 50-60 minutes in the centre of the oven. To check if it’s cooked, insert a wooden skewer or a toothpick into the centre. If your cake is cooked, it should come out clean.

Make small holes in the cake using a wooden skewer or a cocktail stick all over the cake. In a small bowl, combine the sugar and juice of two limes. Pour over the cake and scatter the zest of one lime on top. After the drizzle has soaked in and hardened, remove the lime drizzle cake from the tin and allow it to finish cooling on the wire rack.

For other Sourdough Discard ideas, have a look at our favourite recipes below:

• Lemon & Blueberry Sourdough Scones
• Herby Sourdough Crackers
• Very Cheesy Cheddar Sourdough Crackers

Sourdough Lime Drizzle Cake

If you are a fan of a lemon drizzle cake, try our double twist on the British family favourite – a Sourdough Lime Drizzle Cake! A brilliantly zingy cake that makes great use of sourdough discard.

5 from 7 votes

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Prep Time 10 mins

Cook Time 55 mins

Total Time 1 hr 5 mins

Course Dessert

Cuisine British, Sourdough

Servings 15 slices

Calories 194 kcal

Equipment

• Large Loaf TIn

Ingredients

 

MetricUS Customary

 

1x2x3x

• 120 ml vegetable oil
• 140 g caster sugar
• 2 eggs large
• 180 ml milk
• 120 g sourdough discard/ unfed starter 100% hydration
• 190 g plain flour
• 11/2 teaspoon baking powder
• ½ teaspoon salt
• 1 lime zest

For the Drizzle:

• 2 limes juice of both, zest of one
• 11/2 tablespoon caster sugar

Instructions

 

• Preheat the oven to 180°C Fan. Lightly brush a 1.8l (2lbs) loaf tin with vegetable oil.
• In a large mixing bowl, combine the vegetable oil, eggs and sugar and whisk until combined and sugar dissolves. In a separate bowl, mix sourdough starter discard and milk. Then add the mixture to the eggs alongside the zest of one lime and stir to combine.
• In a separate bowl, mix the flour, baking powder and salt. Fold the dry ingredients into the wet ingredients, taking care not to overmix. Pour the cake batter into the prepared tin.
• Bake for 50-60 minutes in the centre of the oven. To check if it's cooked, instert a wooden skewer or a toothpick into the centre. If your cake is cooked, it should come out clean.
• den skewer or a cocktail stick all over the cake.
• In a small bowl, combine the sugar and juice of two limes. Pour over the cake and scatter the zest of one lime on top. After the drizzle has soaked in and hardened, remove the lime drizzle cake from the tin and allow to finish cooling on wire rack.

Nutrition

Calories: 194kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 7gTrans Fat: 1gCholesterol: 22mgSodium: 247mgPotassium: 54mgFiber: 1gSugar: 15gVitamin A: 62IUVitamin C: 4mgCalcium: 111mgIron: 1mg

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